Category Archives: Bakery

Consumer holiday spending to increase from last year

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According to the National Retail Federation, consumers will spend an average of $1,007.24 during the holiday season this year, up 4.1 percent from the $967.13 they said they would spend last year. A recent survey of consumers, paired with NRF’s annual holiday spending forecast, shows that holiday retail sales in November and December will rise. Holiday shoppers are expected to… Read more »

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DuPont Introduces Alternative to Ascorbic Acid for Bakery Products

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Enabling bakers to produce cost effective, high-quality products with the DuPont™ Danisco® GRINDAMYL™ SUREBake product range. The rising costs of ascorbic acid is prompting many baking industry manufacturers to search for an alternative dough strengthener. Regulatory measures on environmental compliance and control in China have caused price hikes on ascorbic acid to continue. This poses significant challenges for bakeries to… Read more »

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Ultimate Baker Announces the Release of Naturally Colored Xylitol Baking Products

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Sugar-substitute opens up broader diabetic options for baking excellence. Ultimate Baker recently launched a range of Kosher-certified naturally colored xylitol baking accessories for the diabetic market. Xylitol is an FDA approved sugar substitute that has a very low glycemic index and does not spike blood sugar or insulin. Craft blended with all-natural fruit and vegetables, Ultimate Baker xylitol is made… Read more »

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76 thousand visitors at 2018 iba Munich

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Iba 2018 wrapped up its five day trade show in Munich on September 20, 2018. The show featured new additions to its growing repertoire, such as offering digital solutions to bakeries, and adding a speakers corner. This international trade show featured bakers from Brazil, China, Germany, Iceland, Japan, Norway and Taiwan. The UICBC Junior World Championship of Confectioners competed on… Read more »

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High IQ Baking Technology: Industry 4.0

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Robots, artificial intelligence, the cloud, algorithms, machines that talk to each other, perform complex analyses and provide highly specific alerts. Welcome to the world of Industry 4.0. Profits are maximized as a result of the accurate synchronization of several mechanisms. In baking facilities, this means optimizing productivity, achieving a maximum level of flexibility to be able to adapt to changing… Read more »

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Two Chefs of the Year crowned at Summit

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Canada’s top pizza makers were named at the Canadian Pizza Summit and Chef of the Year Competitions. This year two winners shared the title of Chef of the Year. Chef of the Year (Traditional) is Giuseppe Cortinovis of Ignite Pizzeria in Vancouver. Chef of the Year (Open) is Dean Litster of Armando’s Pizza in Windsor, Ont. Cortinovis’ pizza is called… Read more »

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Perfect dough mixing in any climate

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New technology that makes high-speed mixing possible in hot climates is being introduced on Tweedy™ mixing systems by Baker Perkins at IBA in Munich (15-20th September; Hall A6, Stand 321).  The Tweedy™ SuperCool mixer combines radically enhanced bowl cooling with advanced control technology to provide precise management of dough temperature in any climate. The technique features a re-designed cooling system… Read more »

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Two nutrients invigorating bakery products

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Consumers are turning to functional foods to support their health and wellness, and digestive and immune health support are among the top fortified benefits they seek. For example, global food and beverage launches with digestive health-related claims grew 25% annually between 2012 and 2016, according to Innova Market Insights. Research by Global Data in 2015 also shows that improving immune… Read more »

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DLG Analyzes Versatile Turnkey Production Lines

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Working with turnkey lines is essential for the industrial manufacturing of baked goods. Versatility is a key feature, as the equipment lines must support the production of different ranges of baked goods, and formulation updates. Changing the product running on the line is a challenge regarding hygiene standards, the product standard and the consistency of the recipe itself, especially if… Read more »

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